RECIPES: Recipe Details

Eileen

It is a great burger because it is made with fresh ground Chuck and the final taste of this burger will make anyone feel good. BBQ's and the best burgers go hand in hand and nothing says America like BBQ, Burgers and good friends and family.

For the Mayo dressing, combine the mayo with the sun-dried tomatoes in a bowl and mix well. Refrigerate until ready to use.
Preheat a gas grill to medium-high.
For the spice mixture, combine all dry ingredients for the patty mixture in a small electric chopper. Pulse 6 to 8 times. Add ½ t sea salt and ½ t freshly ground black pepper. Pulse again 4 to 6 times.
To make the burger patties, combine the dry ingredients, beef and the wet ingredients. Try to handle the beef mixture as little as possible with your hands. The heat given off your hands will start to break down the fat in the burger making them too dense. Try to use a wooden spoon instead of your hands. Make 6 ½ lb patties that are ½ to ¾ of an inch thick.
Place the burgers on the grill and leave them alone. Do not flip until the patty releases from the grill naturally. Flip the patties and cook for about one minute. Then put the Munster cheese on and cook for another two or three minutes. Remove patties from the grill and loosely cover them with foil.
For the buns. In a bowl combine the butter and garlic powder. Spread the inside of the buns with the mixture; cook them on the grill until golden brown. Remove the buns from the grill and get ready to build your burgers.
To assemble the mouth watering burger. Place four arugula leaves on the bottom of each bun, followed by the burger. Spread some of the dressing mixture on the top bun and place it on the burger. Now get ready for the best tasting burger you have ever had.

Comments

I have worked on this recipe for about 6 months and I feel that it's a winner. This is the best burger, and it will make your mouth water.